Name: Beetroot soup with smoked trout and dill
Yield: 4
Ingredients: 30 ml olive oil; 1 onion, finely chopped; 1 baby fennel bulb, finely chopped, fronds reserved to serve; 1 garlic clove, finely chopped; 800 gm beetroot (about 4 large), coarsely chopped (reserve any small tender leaves to serve); 1 small sebago potato (about 150gm), coarsely chopped; 1 litre (4 cups) chicken or vegetable stock; 1 fresh bay leaf; 300 gm sour cream; Juice of ½ lemon, or to taste; 100 gm smoked trout, coarsely flaked; To serve: coarsely chopped dill

Ingredients

30 ml olive oil

1 onion, finely chopped

1 baby fennel bulb, finely chopped, fronds reserved to serve

1 garlic clove, finely chopped

800 gm beetroot (about 4 large), coarsely chopped (reserve any small tender leaves to serve)

1 small sebago potato (about 150gm), coarsely chopped

1 litre (4 cups) chicken or vegetable stock

1 fresh bay leaf

300 gm sour cream

Juice of ½ lemon, or to taste

100 gm smoked trout, coarsely flaked

To serve: coarsely chopped dill

Method

Main

1.Heat oil in a large saucepan with onion, fennel and garlic and sauté over medium-high heat until tender (4-5 minutes). Process beetroot and potato in a food processor until finely chopped, add to pan with stock and bay leaf, season to taste, bring to the boil and cook until beetroot is tender (15-20 minutes). Discard bay leaf, add half the sour cream and blend with a hand-held blender until smooth. Add lemon juice, check seasoning and serve hot, dolloped with remaining sour cream, scattered with smoked trout, dill, small beetroot leaves and fennel fronds.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd